👩🍳 Instructions
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1
In a medium saucepan, combine the unsalted butter, unsweetened cocoa powder, granulated sugar, whole milk, and heavy cream. Place over medium heat.
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2
Whisk constantly until the butter is fully melted and the sugar has completely dissolved, about 3-5 minutes. Do not bring to a rolling boil, but let it come to a gentle simmer for 1-2 minutes to bloom the cocoa.
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3
Remove the saucepan from the heat. Add the finely chopped dark chocolate and the pinch of salt. Let sit undisturbed for 5 minutes to allow the chocolate to melt.
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4
After 5 minutes, whisk vigorously until the mixture is completely smooth, glossy, and uniform in color. It will be thin at this stage.
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5
Pour the warm chocolate mixture into a heatproof bowl. Let it cool at room temperature for 1 to 2 hours, stirring occasionally, until it thickens to a spreadable, pipeable consistency. Alternatively, place in the refrigerator, stirring every 15-20 minutes, until thickened. Be careful not to let it get too firm.
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6
Once thickened, stir in the pure vanilla extract. If desired, give it a quick whip with a hand mixer on low speed for 30 seconds for extra smoothness. Use immediately on cooled cakes or cupcakes.
💡 Notes
For best results, use good quality dark chocolate and Dutch-processed cocoa powder for a richer color and smoother flavor. If the frosting becomes too firm, gently rewarm over a double boiler or in short microwave bursts, stirring frequently, until softened. Store leftover frosting in an airtight container in the refrigerator for up to 5-7 days; bring to room temperature and stir before using.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
3g
Total Fat
22g
Saturated Fat
14g
Carbs
20g
Fiber
2g
Sugar
17g
Sodium
75mg
Cholesterol
50mg
